Chocolate beet cake with red beet glaze. The fluffiest cake you’ll ever eat! This will soon become a favorite!
- 1 cup Red beet puree (from 3 medium beets)
- ½ cups Cocoa powder
- 2 cups Flour
- 1-½ tsp Baking soda
- 1 pinch Salt
- ¼ cups Canola oil
- 1-½ cup Sugar
- 2 Eggs
- ¾ cups Hot water
- 1 teaspoon Vanilla
- FOR THE RED BEET GLAZE:
- 1 cup Granulated sugar
- 2 tablespoons Red beet puree
- 1 tbsp Corn syrup
- 1 tbsp Water
Start by making the beet puree. Peel and chop all the beets and place them in a pot filled with water. Boil until fork tender, then stir while the beets are still hot. You can add some boiled water to make a smooth mash. Set aside 2 tablespoons for the frosting and the rest should be about 1 cup for the cake.
Preheat the oven to 350ºF (176ºC). Cut a piece of parchment paper the size of your cake pan and spray cooking spray around the bottom and edges. Place parchment paper on the bottom and spray again.
Sift together the cocoa powder, flour, baking soda and salt. Put aside.
In a stand mixer fitted with a whisk attachment, combine the oil and sugar. Add the eggs. Then alternately add flour mixture and warm water until smooth. Finally add the beet puree and vanilla.
Pour the mixture into the prepared cake pan. Bake in the center of the oven for 50 to 55 minutes or until a toothpick comes out clean. The cake will bubble up and not overflow.
Once out of the oven, start the icing. Sift the powdered sugar into a medium sized bowl. Add beet puree, corn syrup and water and whisk until smooth.
Place the cake on a wire rack to frost or simply frost it on a cake plate. You can store this cake for a week and it will not dry out. Enjoy!